| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sauce | 32 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 3 | tb | Flour |
| 1 1/3 | c | Vegetable broth |
| 1/2 | ts | Kosher salt |
| 1/4 | ts | White pepper |
| 1/4 | ts | Nutmeg |
INSTRUCTIONS
Melt butter in a 1-quart saucepan over low heat. Whisk in flour, stirring to combine. Cook 2 to 3 minutes. Gradually add vegetable broth, whisking constantly until thickened. Season with salt, pepper, and nutmeg. Cook over low heat for 5 minutes. NOTES : Use immediately or store in a sealed container in the refrigerator= for up to 3 days. Yield: 2 cups (serving size: 1 tablespoon). Recipe by: =A9 1995 Cole Group, Inc. Posted to recipelu-digest Volume 01 Number 526 by "Christopher E. Eaves" <cea260@airmail.net> on Jan 14, 1998
A Message from our Provider:
“Exercise daily — walk with the Lord.”